Fbi Burgers

No se registraron infracciones en esta inspección.

• Menor Problemas con el lavado de manos
  El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
  Redacción oficial (en inglés): Observed large metal spoon and plastic container stored in handwashing sink by front service counter. All handwash sink shall remain unobstructed and accessible. Discontinue storing anything inside handwash sinks and maintain free of ocstructions.
  Nota del inspector (en inglés): Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report. Or ask the food facility for the inspection report. A green placard was issued.

• Menor Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Observed 2 half racks of cooked ribs measured at 1110 *F stored in hot holding unit and bacon at 60 *F. Operator states items were moved from freezer and warmed up in unit before cooking on grill. Any potentially hazardous food that has been cooked and cooled and reheated for hot holding shall be reheated to 165 *F for at least 5 seconds. Operator stated ribs will be cooked to order and no longer stored in hot holding unit for re-heating. Ensure any cooked foods are re-heated to 165 *F for hot holding or prepared for immediate service only.
  Nota del inspector (en inglés): No violations were found at the time of inspection. A green placard was issued.
• Menor Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): Observed operator at 3 comp sink washing knife but skipped sanitization step before air-drying. All food equipment shall be cleaned in proper wash > rinse > sanitize > airy dry steps. Ensure all equipment that is cleaned and washed is cleaned following approved procedures.
  Nota del inspector (en inglés): No violations were found at the time of inspection. A green placard was issued.

• Crítica Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Observed 2 half racks of cooked ribs measured at 1110 *F stored in hot holding unit and bacon at 60 *F. Operator states items were moved from freezer and warmed up in unit before cooking on grill. Any potentially hazardous food that has been cooked and cooled and reheated for hot holding shall be reheated to 165 *F for at least 5 seconds. Operator stated ribs will be cooked to order and no longer stored in hot holding unit for re-heating. Ensure any cooked foods are re-heated to 165 *F for hot holding or prepared for immediate service only.
  Nota del inspector (en inglés): Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report. Or ask the food facility for the inspection report. A yellow placard was issued.
• Crítica Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): Observed operator at 3 comp sink washing knife but skipped sanitization step before air-drying. All food equipment shall be cleaned in proper wash > rinse > sanitize > airy dry steps. Ensure all equipment that is cleaned and washed is cleaned following approved procedures.
  Nota del inspector (en inglés): Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report. Or ask the food facility for the inspection report. A yellow placard was issued.